I get excited when I find something simple, cheap, and healthy that I can cook. Even more so when my kids actually are
So follow along.
Tomato- Chipotle Sauce.
2 stemmed, dried chipotles ( I used canned in adobo)
2 garlic cloves, unpeeled
2 medium tomatoes, or 4-6 Romas.
2 tbs o.o or veggie oil
Toast childes over med. heat, Then soak in hot water and let rehydrate. Drain and discard water. (canned chiles... don't worry about it)
While chiles are soaking, roast unpeeled garlic on skillet or (on foil) on a comal, turning till they become soft. (15 min) Cool and peel.
Roast tomatoes (on the same foil) until blackened and then flip and do the other/s.
In a blender, add tomatoes/juices, chiles, and garles and puree.
*Sidenote... if you're too
The Main Part:
4 medium chicken thighs (or chicken boobies, whatever floats your boat)
4 med. boiling potatoes
1 onion thinly sliced
1 tsp. dried oregano
a bit of salt.... pref. sea salt.
1/3 cup of cotija/fresco whatever your regions' salty cheese...
1 sliced avocado
I also added a handful or so of fresh spinach. Just cuz I can. And I can't get my kids to eat it any other way.
The Main Dish:
1 tsp. oil in a med. saucepan over med/low heat. Add chicken, s/p. Cook until meat is tender. Remove to plate.
Original recipe says to then shred the chicken. It tastes great, (and can also be used for taco filling the next day.) but I've also left it whole and haven't had a problem as a main dish.
Original recipe also says to coarsely shred the potatoes, but as a working mom.. i don't have the time nor patience. I thinly slice mine.
Heat the remaining oil in skillet. Add potatoes/onion. Cook/stirring/scraping any brown bits off the bottom until browned. (about 15 min)
Add sauce, oregano, bring to a boil. Reduce and simmer until sauce thickens.
Add the spinach. Cook 2 minutes.
Season with salt.
Scoop mixture into warming dish. Sprinkle with cheese n avocado!